Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat Recipe

If you have a craving for a dish that feels like a warm hug on a plate, these Creamy Sun-Dried Tomato and Ricotta Stuffed Shells will become your new go-to comfort food. The combination of tender jumbo pasta shells brimming with a luscious ricotta and sun-dried tomato filling, all nestled in a rich marinara sauce, is unforgettable. And yes, the magic absolutely starts when you prepare the sauce: in a medium saucepan, heat the marinara sauce over low heat, letting all those robust flavors gently awaken. This simple step sets the stage for a dish bursting with Italian flair and creamy indulgence.

Ingredients You’ll Need

Although the ingredient list might look long at first glance, every component is straightforward and essential in building layers of flavor and texture. From the creamy ricotta that makes the filling irresistibly smooth to the sun-dried tomatoes adding tangy brightness, these ingredients come together beautifully.

• Jumbo pasta shells: The perfect vessel for holding all the cheesy, savory filling with a satisfying bite.
• Ricotta cheese: Provides a rich and creamy texture that is the heart of the stuffing.
• Shredded mozzarella cheese: Adds gooey, melty goodness inside the filling and on top for a golden finish.
• Grated Parmesan cheese: Delivers a nutty, savory depth that complements the cheeses and sauce.
• Sun-dried tomatoes: Bring a punch of concentrated, sweet-tart flavor to brighten every bite.
• Garlic cloves: Infuse the filling with aromatic warmth that balances the cheese.
• Large egg: Binds the filling ingredients together for a perfect consistency.
• Italian seasoning: A fragrant blend of herbs that ties the flavors together authentically.
• Red pepper flakes (optional): Add a subtle kick that livens up the dish if you’re feeling adventurous.
• Salt and black pepper: To season perfectly and enhance all the flavors.
• Marinara sauce: Acts as the zesty, savory blanket that surrounds the shells, bringing everything together.
• Heavy cream or half-and-half: Added to the sauce for an indulgent, silky texture.
• Fresh basil leaves: For a fresh green garnish that adds lovely fragrance and color.

How to Make Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat

Step 1: Cook the Pasta Shells

Start by bringing a large pot of salted water to a boil. Cook your jumbo shells just until al dente according to the package directions. This ensures they’ll hold their shape without becoming mushy once stuffed. After draining, set them aside to cool slightly so they’re easier to handle.

Step 2: Mix the Creamy Filling

In a spacious mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan, chopped sun-dried tomatoes, minced garlic, egg, Italian seasoning, red pepper flakes if using, salt, and pepper. Stir everything until the mixture is wonderfully smooth and well incorporated — this filling is where the creamy, tangy magic happens.

Step 3: Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat

This is the moment when the depth of your saucy base shines. Place the marinara sauce over low heat so it warms gently without bubbling too vigorously. Slowly stir in the heavy cream or half-and-half until the sauce becomes luxuriously creamy and ready to envelop your stuffed shells with a silky finish.

Step 4: Assemble the Stuffed Shells

Spread one cup of this creamy sauce across the bottom of a 9×13-inch baking dish — this prevents sticking and adds flavor from the start. Using a spoon or piping bag, carefully fill each cooked shell with the ricotta mixture and arrange them neatly in the dish. Then, pour the remaining sauce evenly over the shells, making sure each one gets a good coating. Top the whole dish with shredded mozzarella for that irresistible melted cheese layer.

Step 5: Bake to Perfection

Pop the covered dish into a preheated oven at 375°F (190°C). Bake covered for 25 minutes, allowing all those cheeses to meld and flavors to deepen. Then remove the foil and bake uncovered for another 10-15 minutes until the top is bubbling and golden — you’ll want to smell that heavenly aroma filling the kitchen!

How to Serve Prepare the Sauce: In a medium saucepan, heat the marinara sauce over low heat

Garnishes

Once your shells come out of the oven, let them rest for about five minutes before serving. This little pause helps everything set up nicely. Sprinkle fresh basil leaves on top to add a fresh herbal note and a vibrant splash of green that makes your dish as lovely to look at as it is to eat.

Side Dishes

These stuffed shells pair beautifully with a crisp green salad tossed in lemon vinaigrette or roasted vegetables that add texture and color contrast. Garlic bread is always a winner for soaking up every last bit of that creamy marinara sauce.

Creative Ways to Present

For a fun twist at your next dinner party, serve individual stuffed shells on appetizer plates with a drizzle of the warmed creamy marinara and a Parmesan sprinkle. Or layer them in a casserole for a family-style feast that invites everyone to dig in and share the comfort.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed shells store wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making reheated portions taste even better the next day.

Freezing

If you want to plan ahead, assemble the shells and sauce in the baking dish but do not bake. Cover tightly with foil and freeze for up to 2 months. When ready, bake from frozen adding some extra time to ensure they heat through evenly.

Reheating

Reheat leftovers gently in the oven at 350°F (175°C), covered with foil to prevent drying out. Warm for about 20 minutes or until heated through. Alternatively, microwave individual servings covered loosely and reheated in short bursts for best texture.

FAQs

Can I use regular tomatoes instead of sun-dried tomatoes?

You can, but sun-dried tomatoes offer a concentrated flavor that really makes this dish special. If you substitute with fresh tomatoes, consider roasting them first to bring out a deeper sweetness.

Is there a way to make this recipe vegetarian?

This recipe is naturally vegetarian if you use a marinara sauce without meat. Just check your sauce label or make your own to keep it fully plant-based.

Can I prepare this recipe ahead of time?

Absolutely! You can stuff the shells and assemble the dish the day before, then refrigerate it until you’re ready to bake. This can save time on the day of serving.

What can I substitute for ricotta cheese?

If you don’t have ricotta, cottage cheese works as a substitute, though the texture will be slightly different. For a vegan option, try blended tofu seasoned with lemon juice and nutritional yeast.

How spicy does this dish get with red pepper flakes?

The red pepper flakes add just a gentle heat that complements the richness of the cheese and sauce without overpowering the dish. Feel free to adjust the amount or omit it altogether if you prefer no spice.

Final Thoughts

Once you try to prepare the sauce: in a medium saucepan, heat the marinara sauce over low heat and assemble this dish, you’ll fall in love with how simple ingredients can come together into something truly special. These Creamy Sun-Dried Tomato and Ricotta Stuffed Shells are a warm, cheesy delight that’s perfect for cozy dinners or impressing friends with your Italian kitchen skills. Give it a go and watch your family or guests ask for seconds every time!

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